I am looking at the practicality of a cheese ravioli, or some other light filling, with a brown butter and spinach sauce. Simply brown the butter, toss in some minced garlic to flavor and then wilt the spinach in it. Add in Ravioli and toss. Plate up with some grated parm. I suspect it is ingredients you already have on hand.
We already do a baked penne dish. Toss cooked pasta with lots of sauce, sliced meatballs, sausage, and some mozz. Put into casserole (or individual dishes), mozz to cover, and bake. Reheats in microwave. The key is keeping it sauced enough. The pasta will soak up the moisture and leave it dry if not enough sauce.
Gnocchi is another possibility, but I am not sure how popular it will be here . . . or there. 3-5 minutes in boiling water to cook frozen, premade gnocchi. Less for fresh, refrigerated. Sauce with bolognese or alfredo. Mix some gorgonzola with the alfredo for a great gnocchi sauce.
Light spaghetti dish . . . toss with garlic infused EV olive oil, diced avacado, baby corn, sliced artichoke, diced tomato, then top with either shrimp or grilled chicken. We call it PAsta Kimberli (after my wife). Add a little pepper flakes for some zip.
